In this space you will find a collection of genuine recipes ranging from everyday dishes to those for summer and afternoon picnics, from lunches and dinners with friends and family to delicious desserts.
The best of Italian home cooking conceived in a modern and always clear way to demonstrate that the real food of “our home” is no longer just that served in luxury restaurants. A touch of Italian cuisine, in everyday life, wherever in the world you live, is the demonstration of how great your personal kitchen can become.
This column – which includes all the most famous Italian dishes – is not intended to be yet another collection of recipes, but rather the story of how the most typical gastronomic preparations are discovered and arrived at: between stories of picnics at the seaside, dinners with friends or experiments in home kitchens. Every now and then there will be the addition of “a creative touch” to give readers a more immediate, simple approach, perfect for sharing with friends and family, even to the discovery – why not – of the ideal bottle to pair with each dish.
Aperitifs
Famous chefs say that cooking is Happiness, we totally agree!
What’s better to start an evening than a glass of red, white or sparkling wine and one or two tasty appetizers and morsels?
Aperitif time, whether it’s apericena or simply aperitif, is a great opportunity to take a moment to relax after a day of work. Whatever drink or appetizer you decide to serve, it will be absolutely important to slow down the time that nowadays runs frenetically.
It’s funny to think how some things we enjoyed eating as children continue to be very popular even as adults: the smell of this warm flan is recognizable as a family memory.
Potato Pie (Gateau, Gattò, Gatò)
6 portions
*1.100 kg potatoes * 2 eggs *50 g parmesan cheese *30 g pecorino romano *80 ml milk *150 g cooked ham *250 g well-dried fior di latte mozzarella or provola *30 g butter * salt *pepper *breadcrumbs.
Wash the potatoes well and boil them for about 40 minutes.
Check the cooking by piercing them with a fork. If it easily enters the potato they are ready. Drain, remove the peels and while still hot pass through a potato ricer, letting the puree fall into a bowl.
Cut the mozzarella (or provola) into small pieces; add the butter, grated parmesan and pecorino romano cheese, eggs and milk to the mashed potatoes, season with salt and pepper, and then mix carefully.
Butter and sprinkle with breadcrumbs a 22 cm mould, spread a layer of potato mixture, lay out the slices of ham and the well-squeezed provola; then, cover with the rest of the potatoes.
Sprinkle the surface with breadcrumbs and lots of butter flakes. At this point put the potato cake in the oven preheated to 180° for about 45 minutes of cooking.
A touch of creativity: add a layer of very thin slices of raw potato.
Serve the gateau warm or cold cut into pieces or in single-serving molds.
* Can be stored in the fridge and then reheated in the oven before serving.
Preparation: 20 minutes. Cooking: 45 minutes